It's a rainy chilly day in Florida so I thought I'd make a pot of soup.

Paula Deen's recipe, Ya'll.

I've been wanting a pot pie, but not typical. Not since the sweet potato crust came up (WFD #316?). So I made a whole wheat and rosemary crust with a turkey pot pie. And it has red peppers with mushrooms and carrots. Not typical and yet, typical... with mashed potatoes (yea Annie!). Those are supposed to be holly leaves and berries. I am so NOT an artist.

:)

Ann - a while ago I read at the Minnesota Wild Rice site (I think) that Canadian wild rice is a longer grain than other wild rice. Looking at your photo I see that is true.

I guess my family's rice could be considered organic. It grows in the marshes and waterways on my brother's 600 acres. We don't do anything to it until it's time to collect it.

Nothing wrong with a meal of buttered wild rice. I have many meals of just that! And I never get tired of it.

Teresa

There's way too many good things on this thread for me to comment on. I want to make and eat all of it....

Shaun, Hi! It's so nice to see you post again, I have missed you.

I adjusted a recipe from Chase for our dinner tonight.
I'll just call it Grand Marnier Shrimp. Very tasty!

Nancy

Robin, I'm not an artist either, but that's one beautiful pot pie! With mashed potatoes, what could possibly be better?

Well, waffles would be nice, and some wild rice, some stuffed lobster, a couple of nice big shrimp in orange sauce, and a bowl of Shaun's soup.

Welcome back, Shaun!

It's Ann T's beef that got me, though, so Elery and I split a rib eye. We had Harvard beets and mashed rutabaga on the side, I think the rutabaga was even better than the beef!

Well, actually, that was two days ago. Tonight's dinner was baked cod, roasted butternut squash and green beans cooked in chicken broth with some tomatoes.

Annie

ruthanna , The salmon was first marinated in the sauce in the refrigerator for about 3 hours then grilled on a cast iron pan.

The shrimps in your shrimp cocktail look very special. They look like they are fresh and not those came from a plastic package. Beautifully photographed as well as prepared hambone stew and baked fluke. Love the fish plate.

jimster , I saw a program on PBS not too long ago about lutefisk. I am now even more curious to find out what you mean by "interesting". I do think I will like the texture from your description. Funny joke! LOL.

foodonastump, there are so many great places within 30 minutes from you where you can get authentic ethnic food in Queens and L.I.
Your stuffed lobster looks great. I have never done that before. Now I am inspired.

ann_t , my cast iron press broke some time ago. Your delicious tortillas dish reminds me again to look for a new one. The Cajun country pork ribs and grilled burger really make the statement that small servings can be simple, pretty and delicious. And that is also true with your treatment of the wild rice, very elegantly finished.

lindac , wild rice cooking is spreading like wild fire! Just for comparison, I did get some farmed "wild rice". It was good, but not the same as the real stuff. I can smell the down-to-earth aroma from your steaming bowl of real Minnesota Ojibwas stuff that you made.

coconut-nj , sorry to hear about your camera. Hope it will still work.

shaun , Paula Deen's recipe for French Onion Soup is the one I mostly use. But I doubt I can execute it as well as you have.

Posted by rob333 "------I am so NOT an artist."

While it's debatable if you are an artist or not, but you are a very good chef is evidenced by your pie.

Posted by wizardnm " -- I adjusted a recipe from Chase for our dinner tonight.
I'll just call it Grand Marnier Shrimp. Very tasty! "

I was also checking that recipe. Now that you have shown how nice it really is, I think I am enticed to go for it also.

annie1992, Your rib eye steak looks heavenly. Now, if the rib eye steak is heavenly, and the mashed rutabaga is even better than the steak ------- !!!!!

--------------------------------------------------
Annie's wonderful looking sausages just won't quite sneaking up on me in my hungry conciousness. Since it will be a while before I make my own, I just went to TJ's and got a few links of chicken sausages. However, I did make the spinach/cheese balls myself.

dcarch
(Note to myself: Not sure what Photobucket is doing. My pictures are getting bigger than before!)

Annie, that meal looks great! Hold the harvard beets for me though, lol.

DCArch, I'm not a big sausage eater, though those look good, but I love spinach and those spinach balls look great!

Robin, that's some cool looking pot pie. The insides looks just how I like it. Yum.

Well, luckily, I'm stubborn so I kept trying to figure out that darn camera/card. I finally remembered today that my newish printer/scanner/fax has card slots. Yayyyy... the darn memory card worked in there. Phew. So here is my quiche. See, Jasdip, it is real. LOL. Ok, the moose may be deer though. It's a family. Pops with nice big antlers, a doe and a couple of fawns. In the one pic it looks like the buck is sniffing the quiche. Heh..

Broccoli and cauliflower quiche

Hmm..a water spot on the fork. Darn dishwasher aka Christy. Smiles.

Annie, your dinner looks so good!
Dcarch I thought your spinach balls were brussels sprouts at first. I love brussels, never made spinach balls, I should, after seeing yours.

Coconut....yaaay! Your quiche looks delectable! So light and tasty. Everytime I see a pic of a good quiche, I want to make it again. I seldom make it, as there are only 2 things hubs won't eat.....eggs and mushrooms, so I never think of making it just for me.

For a long time, I have read this thread and marveled at how smart you cooks were, to plate up your dinners and then take a picture! It seems like it takes all I've got some days, just to get dinner to the table, much less artfully arrange it on a platter.
Well, the other night, daughter and daddy were decorating for Christmas and I was taking shots of them doing so. I walked thru the kitchen and realized I had my camera in my hand!! Daddy and daughter laughed at me as I took a picture of our dinner.

sissyz, it looks scrumptious. Pour me a cup on this blustery grey day. I'm all over it!

Oh Sissyz, that looks SO good!!!!
Care to share the recipe?

This is so easy, I'm embarrassed.

1lb italian sausage
1lb ground pork

8oz baby bella mushrooms, sliced thickly
small white onion, chopped
6 large carrots, unpeeled, chopped
2 cloves garlic, peeled and smashed

26oz beef stock
32oz beef broth
14oz can diced tomatoes, italian style
19oz can northen beans
One bunch of kale, stems removed, chopped

Brown meats together, drain off grease save for 1TBSP. Set meats aside. In saved grease, saute garlic, onion, mushrooms, and carrots until they begin to soften. Remove veggies from pan, turn the heat up on the pan.
When pan begins to sizzle, quickly pour in broth, beans, stock, and tomatoes. Turn heat down.
Return meat and veggies to pan, simmer slowly for 20 minutes. Minutes before serving, throw in the kale. Allow kale to wilt and serve.

See? easy. The original recipe called for zucchini, and used RoTel spicy tomatoes. It even called for tortellini.
I subbed the mushrooms, kale, carrots, beans and italian tomatoes. I sure don't think it needs pasta!

One more thing I do to this recipe is toss in one of the pesto ice cubes I made last summer. (It makes me feel like such an organized person to be able to pull out that zip top bag of pesto cubes, made last September!!)
I also float a Parmesan rind in there, if I got one!

You're right, it does look easy!!

Quick question sissy. You mention both stock and broth.
I always buy the beef broth in the resealable carton. I've never seen "stock" in the store. Do you make your own, therefore making both??

What is the difference between the two? I always thought they were interchangeable, just a name that people prefer.

jasdip, I have always understood it this way:
stock is unseasoned broth.
broth is what you get when you dilute and season the stock.
In the instance of my recipe, stock carries the load of the beef flavor. It is in there to bring the beef profile forward. It also gives dishes a deeper color than broth.
I find it right next to the broth, in a smaller container, and since it is more concentrated flavor, it is more expensive!

Sissyz, love your soup! I'm making a similar version this afternoon. I call it "clean out the fridge soup." Except mine will be vegetarian and with some fake meat crumbles I have to use up, and spinach.

Last night BF and I had a celebration of cruciferous vegetables. Stir fry with cauliflower, sweet and sour coleslaw, and roasted brussel sprouts. Man! what a revelation those brussel sprouts were. I just roasted them like my friend told me to, with EVOO and salt. They tasted sweet! I couldn't stop eating them. And I converted BF over to brussel sprouts.

Coconut, your quiche looks delicious. It's one of my favorite foods!
DC, I have a recipe for those spinach balls but have been skeptical about making them, not sure if I would like them or they would be worth the trouble. Your photo has given me impetus to put them on the menu some time soon. BF and I both like spinach.
Love the fish plate Ruthanna!
Some day I have GOT to make pot pie. But as you know, I am dough challenged. I can rarely even muster pot pie's plain cousin, shepherd's pie.

We just finished eating the slow-cooked pork recipe that Teresa_mn posted yesterday in the pork thread.
It has a sauce of brown sugar, dijon and balsamic vinegar.

Absolutely delicious!!! A nieghbour was here visiting and the food was all done, just keeping warm so we could eat. I didn't want to take more time, to take pictures.

I see tacos in my future. Or steak, or stew, or quiche?

Yesterday I had my parents and sister over for lunch. I loved this recipe from Cooking Light which included corn fritters, roasted tomato and prosciutto.

Dinner was definitely inspired by CF. Grand Marnier Shrimp were a delicious appetizer.

Quail was the recipe that Linda C had linked, with preserved lemons. The pan sauce was awesome but I'm in no particular hurry to try quail again. They were ok, but I could take 'em or leave 'em. Silly presentation in retrospect with those lemons, oh well.

Sissyz, there's nothing wrong with easy. Your Italian Stew looks good and just the thing for a busy day.

Coconut, I'm always ready for quiche. Broccoli and cauliflower sounds good to me.

FOAS, I'm lovin' your stacked luncheon! Your shrimp look great... I didn't fry mine, only because the deep fryer is still buried somewhere. Quail... they look cute but I hear you on 'take 'em or leave 'em...

Nothing fancy this weekend, the cabinet guy was here almost the whole day on Saturday.....I have drawers! I still can't load up yet though, still need lots of detailing and doors. This guy is slow but he does beautiful work.

Here is a preview... there will be spice pullouts on either side of the cook top and warming drawer.

I did manage to cook a pork shoulder roast yesterday, brown sugar fried apples hit the spot.

Nancy

coconut-nj, best looking Broccoli and cauliflower quiche posted here so far.

Posted by sissyz "------ It's something called Italian Stew and the 3 of us devoured this entire pot."

It is so delicious looking, I can see why the three of you ate everything, including the pot. And thanks for the recipe.

lpinkmountain, I sometime buy one of those pre-washed large bag of spinach leaves. First I use them for salad. In a few days the spinach will get a little old, I would cook them. In another few days, I would make spinach balls with the leftover cooked spinach.

Nancy, great looking kitchen. Look forward to the magic that will be created in it.

FOAS, impressive, inspiring, and Inviting. You have shown everyone that good plating does not mean it will take a long time and that it does not mean mutilation of the ingredients either. Your corn fritters, roasted tomato and prosciutto, Grand Marnier Shrimp, and quails are all gloriously appealing to the eyes, and obviously predictably delectable.
Did I say impressive, inspiring, and inviting?

--------------------------------------------------------

Well I am tied of making quails. But I have been asked again and again to make some more. So here it is, another quail dish. I am of the opinion that FOAS's quail recipe is very delicious, but more suitable for Cornish hens. I am sticking to crispy fried quails. This one is on a bed of fried loofah squash.

dcarch

Lots of great looking food everyone! Too many to try to comment on everything... but Nancy, your new kitchen looks AMAZING!!! I would love to see more pictures.

Sissy - I made a very similar type of soup - Woodie's Tortellini and Sausage just the other day. It is very similar to your Italilan Stew and yours looks delish! The quiche looks great as do the Orange Shrimp.

Tonight I am making Shambo's Pastitsio and a big salad with Greek "stuff" in it. Lots of feta, olives, etc. I will try to remember to get a few pics when it comes out of the oven.

Alexa

Wizardmom, don't forget to post your kitchen on the Pics of our kitchen thread!

Not dinner stuff, but yesterday I made baklava. We're spending Christmas with my new son-in-law's family, and they're a big bunch. I made two pans and cut the baklava in small diamond shapes. My son-in-law is allergic to walnuts so I used pistachios & almonds for the nut filling.

In the pictures you can see that we've already started nibbling. In my family we have a tradition. The guests & friends get all the perfect pieces. All the weird ends, corners, & curled up fillo bits are for the family.

My grandmother did not skimp on the honey syrup. While other recipes might call for a simple sugar syrup with only 1/2 cup honey for flavoring, my grandmother used 3 cups of honey to 1 cup of water. As my husband says, "If you're not licking the honey syrup off your fingers for ten minutes, you're not eating baklava."

And here is my first try at Pastitsio! It is excellent :-) Baklava is on the list for this week Thanks Sue!

Shambo:
Do you deliver ???
I'll take all the wierd ends, broken corners , etc.

My PC is crazy, so I won't comment on all the Great Food and Photo's.

I've been making simple dishes.
Tonight I cooked up some of the Wild Rice ,

Teresa Mn , sent to me.

I brought 4 cups of water to boil and added a full tablespoon of Chicken Soup Base.

Added a one half cup of washed Wild Rice, simmered that for 1 hour.
It was too much, so I took out half and added one can of Condensed Mushroom Soup.

Simmered that for a few minutes and added one cup of mixed Vegetables.
What a Combo. It was delicious !!!
I'm going for seconds now.
Thanks , Teresa.

Lou

Sue, that baklava looks amazing. Elery made some for my Mother's birthday last fall, maybe we need to make some more for Christmas.

Everything looks delicious, wow, we've been eating well here.

Nancy, I love that kitchen!

I went and picked up the fresh beef yesterday, Amanda got 351 pounds for her freezer. I took the overflow that wouldn't fit, so I have lots of soup bones, the ox-tail, the heart and liver and a bunch of roasts. So, Cooper and I had liver with onions and bacon and mashed potatoes. Yummy, but not worth a picture.

Annie

Had to bump the WFD back up,
So I'll put in my dinner for tonight.
Had some Corn I froze; with the husks on, in the freezer.
I had that, with Roast Porkloin, Wild rice and Apple slices.

Dcarch:
I raised quail about 25 years ago, until they started to attract preditors.

LOU

Shambo, wow, your Baklava looks amazing.

Alexa, I think I will be adding Pastitsio to the menu over the holidays. Yours looks delicious.

We had a small grilled prime rib again this week. My favourite grocery store has a wonderful meat counter and a butcher on staff and they often have their beef on sale. I picked up two small prime ribs, one for the freezer and one for dinner. All that talk about Yorkshire Pudding last week gave me a craving so I made one big Yorkshire in a cast iron skillet.

And last night I grilled a small rack of pork, rubbed with fresh garlic and lots of black pepper and sage. Served with homemade Rice-A-Roni, sauted oyster mushrooms and steamed broccoli.

The Rice-A-Roni was easy to make. Break up vermicelli and saute in butter until brown. Add a little chopped onion, fresh minced garlic and rice. Add enough chicken broth to cover by about 1/2 inch, cover and simmer until the rice is cooked. Remove lid, add some chopped parsley and chives, cover with paper towels, put the lid back on and let the rice steam for a few minutes.

ann_t...
I want to make your rice-a-roni, do I read it to say you cover the rice with a paper towel? In the pot? Sorry to seems so dense, I've never made this before!
Sissy

Sissy, once the rice is cooked and all the liquid has been absorbed, I turn off the heat, cover with paper towels and put the lid back on. Let it sit for 5 to 10 minutes. The rice will stay hot and the paper towels absorb any moisture. Fluff with a fork and serve.

Ann

Made a quick meal with a large piece of Pork Loin.
Cut it up and added it to some thinned Chicken gravy. Simmered it for 1/2 hour then added 1 cup of mixed vegetables and a cup of Wild Rice,
To make a Stew.
LOU

Hello everyone...

I still visit here when I can and see so much interesting food as always.

I'm both cooking simple dishes at home and eating out with friends.
Wolf likes me to bring him something back or make small quantities of his special dishes as he's still not able to get up and out of bed.

Yesterday day I met friends across the street from the Botanical Gardens where there are some new cafes and restaurants joining the existing ones.
It was a beautiful day and after chatting for over an hour we decided to have some garlic prawns.
I took a couple of very short video clips - just a few seconds each as I didn't think I had any battery power left but here they are.

Garlic Prawns (Gambas al Ajillo)

Sunny cafe terrace.

I hope I can get back to my routine soon and be more present on the WFD in the coming months.

Cheers,

SharonCb

Sharon, Nice to see you posting again. I'm sorry that Wolf is still not well enough to be up and about, but it sounds like he is still enjoying good food.

I love that video of the sizzling prawns.

Ann

Everything looks and sounds wonderful. I have not been cooking as much as usual because of a round of holiday dinners and parties, which are now mostly finished until the new year. I did make Christmas cookies to send overseas to soldier DD and gave most of the rest away to neighbors so got the baking urge out of my system without overindulging.

Ann, your beautiful Dec. 3rd prime rib photo stuck in my head so I had to have a rib roast for a dinner party last Tuesday. I made David's roasted garlic soup with less broth and added horseradish for a warm horseradish sauce instead of the usual cold one. That will be on the menu again.

Today, I am making some chicken rice soup, the beginnings of a beef stew, and a roast duck. I'll try to remember to take some photos.

We have been enjoying our tea Advent Calendar from DD - this night with cornmeal-cherry cookies.

Roasted a duck for Sunday's dinner. There were also roasted Brussels sprouts on the platter but I had to take the photo before they were ready.

We are having a soup buffet on Christmas night so I made and froze the soup bases yesterday. I did keep some of the chicken one out to complete for this week's lunches.

Ruthanna, your duck looks perfect and I love all your plates. Oh, the cookies too....(grin)

So much good food going on here, I'd like some of everything, starting with Ann T's pork loin. I've no excuse for that, I have a whole pig in the freezer, I ought to cook some, sheesh.

I spent the weekend with the kids while Amanda was in her weekend class, so we mostly had Burger King, then baked cookies, made fudge, ate some. I skipped Saturday lunch, the kids had pizza. Saturday night we went to McDonald's, mostly to play on the slides. I had a mocha. Sunday morning we warmed up the snowflake pancakes I made on Saturday because Makayla was the angel in the church nativity scene.

I made a chuck roast for Cooper and the kids both had some of that so they could tell their Dad I made them eat dog food, LOL. Supper last night was grilled cheese after I took the kids home and stopped at the farm to do chores. I haven't had breakfast yet.

Sharon, I'm glad to see you back, and that Wolf is at least interested in food. I've got him in my prayers that he'll be up and around very soon.

Annie

Wow, I had to dig for this one.

Let's see, the kids were over last weekend and we had pancakes shaped like snowflakes. Before you get too impressed, I made round pancakes and cut them out with cookie cutters, LOL.

Mine stayed round, and I put an egg in the middle, a habit I learned from Dad, and he from his Dad.

I made some scalloped potatoes with leftover ham one day:

After that, it became an endless round of holiday meals, with no pictures. Stromboli and homemade ravioli and prime rib and office pot lucks, yesterday I just wanted something that wasn't heavy and rich and full of meat so I made Ann T's stacked enchiladas with a small chunk of grated Irish cheddar leftover from one of the parties. They were so good with a side of beans:

I went to the farm today, filled tanks and feeders, scratched David's fast growing and very friendly pigs that he has in the bottom of the barn in a pen, gave Bossy Cow, Red Cow and the horses all leftover Christmas cookies for treats and came home to a cup of hot coffee and some Shaker Lemon Pie from the Meyer Lemons Arlene sent me:

And that's what was for dinner, the leftovers from the enchiladas, pie and coffee. And it was plenty.

Annie

Pasta! DD and I had lots of fun today making and eating pasta using my new K/A pasta attachments. She'll probably take the fettuccine home, and I'll keep the spaghetti.

We are looking forward to trying spinach, tomato, and carrot pasta next time.

Di

Wow Di. you and your daughter did a great job on your pasta. I'd keep the spaghetti too.

What are you serving it with?

Ann

Annie, I am with you there; too much rich food. We wanted something simple for supper last night. I made bibimbap with spinach, savoy cabbage, carrots, red peppers, mushrooms, little braised gluten cutlets, onions and garlic, sesame oil, sesame seeds, and of course hot red pepper paste.

Di, the pasta looks good enough to eat. :-)

Di, that is beautiful pasta, mine never looks like that!

cotehele, that looks good, lots and lots of vegetables are a good thing right now.

My supper was exactly what it was last night, I had leftovers.

Annie

I haven't posted much lately but I've been watching and enjoying.

Always nice to hear from Sharon. Isn't this the first time for posting video clips here? I didn't know it was possible. I like it.

Ruthanna, the duck looks wonderful, as does everything you cook. You always have something interesting.

Di, nice work on the pasta.

Annie, all of that food looks mouthwatering delicious.

Cotehele, it's great to see someone cooking Korean food at home. Maybe I will give it a try. I like it in restaurants but never thought about doing it at home; with the exception of kimchee. I do make kimchee at home.

Jim

Seems as good a place as any to post a few Thank You's for the help and inspiration for my Christmas dinners:

Ann - The tourtiere was a huge hit Christmas Eve. Being as I had a leftover pie, my parents suggested I serve it again Christmas Day! (I didn't.)

Sharon (Chase) - Somehow I managed to save one of your jars of Chili Sauce for the tourtiere. Five adults, one pie, almost a pint of sauce gone. 'Nuff said?

Everyone on Linda's (doucanoe) Prime Rib thread - For giving me the courage to try this for the first time on Christmas Day. I used Cook's Illustrated's low roast method and was extremely pleased with the consistent doneness throughout. CI's Yorkshire Pudding was fabulous also.

Alexa - For posting Paula Deen's mushroom recipe. Another huge hit. My father asked to take home the leftovers. Such a compliment is unheard of from him. Also, for posting the jus and your other last minute details and words of encouragement.

Ruthanna - The deviled bones were, um, fun? Definitely not for polite company. Please pass the dental floss! Definitely worth the mess.

I have no pictures of any of this, but I couldn't have been more pleased with the Christmas meals I served and it seems like everyone agreed. Thanks everyone!!!

I'm jumping on your "thank you" bandwagon FOAS. Thank you for your dry brine method for turkeys Ann! I could not let the turkey rest as I had to pick at the skin, the thigh... it was perfectly done. I had a regular turkey dinner, leftovers, then a two inch thick sandwich with lots of mayo and s/p, then turkey divan, and then turkey fried rice. There is enough for one more dish of something. I haven't decided what, but I still have load of cornbread dressing. Wonder if one could cook that in polenta style rounds? ;)

Jim, I am learning to make Korean dishes these days. My son married into a Korean family and we sort of adopted a Korean married couple who are in the same graduate program as our kids.

This last day of the year, I cleaned out the refrigerator and made bibimbap. It is the easiest and the most adaptable to vegetables that need to be used up. Try making it. It's easy. I don't plan to make kimchee. I've never tasted it, but I don't like pickled foods.

Here is a link that might be useful: A few more pictures on my blog.

cotehele, apparently no one had the nerve to follow that bibimbap!

OK, I'll go ahead. I got a new toy, the 6 quart Nesco roaster that I wanted:

{{!gwi}}

So I made vegetable beef soup with some of the leftover prime rib:

{{!gwi}}

It's still pretty hot, don't burn your tongue, LOL.

Elery's birthday was Sunday, so I made two stuffed pork loins. My favorite was the one on the left that didn't look as pretty, it was stuffed with apples and cranberries with some ginger and allspice, brown sugar and mustard seed, very yummy. the other had mushrooms, onions, some herbs and Asiago cheese:

{{!gwi}}

On New year's Day we had black eyed peas, collard greens and cornbread:

{{!gwi}}

On elery's Birthday The Princess and Bruvver had hot chocolate with whipped cream and sprinkles, and Bruvver wanted to make sure you got to see his sprinkles!

{{!gwi}}

And I made one of Elery's favorites, pasta Fra Diavolo, with mussels. I left the pasta and ate the mussels!

{{!gwi}}

OK, caught up again.....

Annie

Annie I see you are still so busy in your kitchen.
Belated birthday greetings to Elery!

I'm just dropping in to help finish up this thread because my cooking has been a bit on and off with still some days out and take homes from the deli when I can't make dinners on time.

Yesterday I had to go down in the town to pick up some new glasses for Wolf. The optometrist just happens to be in a lovely old building on the main plaza which houses a little restaurant where Wolf and I used to frequent. As it was after lunch time I stopped and had some of their roast turkey in mushroom gravy with German pan-fried potatoes.

And as I takeaway for Wolf, I took some of their duck with croquettes and baked apple and gravy. He was so happy!
Here's a pic of my turkey (as though I haven't already had enough turkey....but it was so good!)

And now I'm going to the bakery to buy a Roscon de Reyes or King Cake because tonight is when the Three Kings arrive on camels to bring the Spanish children their Christmas gifts.
All bakeries will have these crown topped light pastry rings on sale today.
Some plain, some split and filled with whipped cream or custard. Here's one from another year:

SharonCb

sharon, the turkey looks yummy, as does the cake. I'm taking my tree down tomorrow, I've not gotten to it and have used the 12th Night excuse, LOL.

I do hope Wolf can get up and around and go to dinner with you soon, it's been a long haul for him.

Annie

Cotehele, I'd love to have a bowl of your bibimbap. Annie, Elery sure had a wonderful birthday meal. Sharon, the King Cake reminds me of ones sold in New Orleans on Shrove Tuesday.

We are starting another year of "weight maintenance for life" cooking. By now, I have the hang of it and look forward to the inspiration this thread and the CF provide.

I made about a gallon of 4-bean stew for visitors but didn't take a photo. Some other dinners in the last week:

Ramen noodles dressed up with pork tenderloin, bamboo shoots, etc.

Pork, turkey kielbasa, and "red" sauerkraut for New Year's Day.

Tenderloin steak on toast and asparagus with an orange hollandaise-y type sauce.

Annie, are you happy with your new roaster?
Sharon, that turkey dinner looks delicious. As does that cake. I'm glad that Wolf still enjoys eating. The duck sounds good to me. I hope the New Year brings him better health.

Ruthanna, All your meals look delicious, but if I had to choose one it would be the beef tenderloin.

Ann

Ann, so far I'm very happy with it. I used it as a slow cooker for black eyed peas on New Year's Day, and I used it for the soup, browning the bones first in the roaster, then adding all the other ingredients and letting it cook, so I didn't have to brown bones and then use a crockpot too.

I haven't actually roasted anything except bones yet, though.

Elery was impressed enough that he says he might get himself one because it would be good for roasting a chicken or something small without turning the oven on. Since he works for a utility company and he was an electrician in the past, he was very busily figuring out how much it would save using that instead of my gas oven, LOL.

Annie